Lead Line Cooks will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, pastries, and other food items in a restaurant, set up, stock and maintain assigned stations before, during and after service, assist with daily preparation tasks such as chopping, portioning, measuring and storing ingredients, ensure proper food handling, storage, and labeling procedures are followed, maintain a clean, organized, and sanitary work environment in accordance with food safety regulations, coordinate timing with other cook staff and front-of-house staff to ensure efficient and consistent service, monitor food quality and communicate any issues or needs to the Sous Chef or Chef on duty support kitchen operations during peak service periods and help resolve minor issues as they arise, assist with weekly and monthly inventory tasks, including tracking stock and communicating shortages, mentor and support kitchen staff by demonstrating proper techniques, maintaining a positive environment, and modeling high standards, follow all company policies, safety procedures, and sanitation requirements. May occasionally (less than 10% of the time) drive the company van (light vehicle less than 26,001 lbs. GVW) between restaurants on property to deliver food (prepared food for the employee dining or ingredients for the different restaurants). There will be no autonomous supervision of workers at any time. Must be able to lift 50lbs.
Schedule: 40 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 6:00am – 2:00pm, 9:00am – 5:00pm or 2:00pm – 10:00pm. Shift hours may vary.
See attached job description for additional information.
Employment period: Nov 20, 2026 – Apr 16, 2027
